Go Back
Print Recipe Save it for later

Cheesesteak Potato Skins

Cheesesteak Potato Skins are an irresistible treat, combining the beloved flavors of a classic Philly cheesesteak with the comforting crunch of potato skins.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Potatoes

  • 6 medium russet potatoes

Oil

  • 2 tablespoons olive oil split

Seasoning

  • Kosher salt and freshly ground black pepper to taste

Vegetables

  • 4 white mushrooms sliced
  • ½ cup onion diced
  • ¼ cup red bell pepper diced
  • ¼ cup green bell pepper diced

Meat

  • ¾ lb sliced deli roast beef

Butter

  • 2 tablespoons butter melted

Cheese

  • ½ lb white American cheese shredded
  • 2 green onions sliced (optional)

Instructions

  • Step 1: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel. Prick each potato several times with a fork. Rub the outside of the potatoes with 1 tablespoon of olive oil and season generously with kosher salt and black pepper.
  • Step 2: Place the prepared potatoes directly on the oven rack or a baking sheet. Bake for about 45-60 minutes, or until they are tender when pierced with a fork. The skin should be crispy and the inside soft. Once baked, take them out and allow them to cool slightly.
  • Step 3: While the potatoes are cooling, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, and sauté for about 3 minutes until they become translucent. Then add in the sliced mushrooms, red bell pepper, and green bell pepper. Sauté for an additional 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.
  • Step 4: Once the vegetables are cooked, add the sliced deli roast beef to the skillet, stirring to combine. Drizzle the melted butter over the mixture and stir until everything is heated through. Remove the skillet from the heat and set aside.
  • Step 5: Once the potatoes have cooled enough to handle, cut each potato in half lengthwise. Carefully scoop out a portion of the flesh from the center of each half, leaving a ¼ inch border. Place the scooped-out potato in a bowl and mix it with the beef and vegetable mixture.
  • Step 6: Spoon the beef and vegetable mix back into each potato skin, packing it in generously. Top with shredded white American cheese. Place the stuffed potato skins on a baking sheet and return them to the oven for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Step 7: Once the cheesesteak potato skins are out of the oven, let them cool for a couple of minutes. If desired, sprinkle sliced green onions on top for added freshness and flavor. Serve warm and enjoy!

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Mixing Bowl

Notes

Choose potatoes that are similar in size to ensure even cooking. Don’t skip the step of pricking the potatoes before baking, as this prevents them from bursting in the oven. Feel free to use leftovers; this recipe is perfect for repurposing cooked vegetables or meats.